Next, what to put all of our delicious food in? Let’s start with the most beautiful, luxurious picnic basket we’ve ever seen – equipped with the most gorgeous wooden, four-piece dining set and beautiful tumblers set in rattan cases. I personally love how the lining is removable and can be washed between uses. It’s such a beautiful keepsake and heirloom piece – we will cherish ours for a lifetime!
So with our plastic free picnic in hand, we headed down to the beach to catch the final hours of daylight and welcome in a beautiful peachy pink Winter sunset. It’s little adjustments to our daily habits that can make such a huge collective difference! So why not grab your friends, get creative in the kitchen and create memories that last forever, whilst walking a little lighter on our precious Mama Earth!
Lulu xx
PUMPKIN & BROWN RICE ‘ARANCINI’ BALLS
If you have leftover brown rice this is a perfect way to use it. You get to avoid waste as well as making something tasty. It’s also a good recipe to make a big batch of on a Sunday for your weekly food prep. They travel so well and you can add them to a lunch box of greens and roasted veggies. I also like to add them to platters, as pictured, or crumble them and toast in a tasty wrap. The options are endless.
Makes about 16 balls
Prep time: 20 minutes
Cook time: 30 minutes
Difficulty: Easy
¾ cup (140g) brown rice, rinsed and drained
2 cups (300g) pumpkin, peeled and diced
1 cup cashew ‘parmesan’ (see page 272)
⅓ (20g) cup chives, chopped
Pre-heat oven to 180°C/356°F fan forced and line a baking tray with baking paper.
Bring the rice and 2 cups of water to boil and reduce to a simmer until all the water is absorbed.
Steam pumpkin until soft. Combine the steamed pumpkin, cooked brown rice, ‘parmesan’ and chives in a mixing bowl and stir well to combine.
Line a baking tray with baking paper, mould mixture into balls and evenly space out on tray. Place in the oven to cook for 30 minutes.
